BND 3rd Year
Product Development and Sensory Evaluation
Theory: – 80 Hrs
| S. No |
Topic |
Domain |
Hours |
|
Module 1
|
Sensory Evaluation of Foods: Introduction • History •Definition of sensory evaluation •terms related to sensory evaluation • objectives of sensory evaluation • human senses:- sight, smell, taste:- basic components of taste, sound, touch • Basic taste:- sweet, salty, sour, bitter, umami Requirement of sensory analysis Sensory evaluation panel :- introduction • criteria for panel selection • panelist preparation:- descriptive panel, consumer panel • other considerations Threshold tests for basic tastes Importance and application for product formulation, Subjective and objective sensory evaluation, Different types of sensory tests
Instrumental tests for sensory attributes – color, texture and odor. |
Must Know
Desirable to know
Nice to know
|
25Hrs |
|
Module 2
|
Product Development Introduction • definition • characterizing new product• customer and consumers • Designing new product :– introduction •new product development team •types •drawing forces •organizing for product development • phases of new product development Need for product development Stages of product development Success in product development Consumer research |
Must Know
Desirable to know
Nice to know
|
15 hrs |
|
Module 3 |
Consumer Behaviour:- Introduction• definition of consumer • understanding consumer behavior • consumption process:- pre-consumption, consumption and post-consumption • consumer decision making process:- habitual, limited, extensive Factors influencing product acceptance andpurchasing trends:- internal influence • social influence :- ritual • situational influence Concept of consumer involvement Market place changes in processed foods:- Introduction • application of marketing strategy:- segmentation, targeting, positioning
|
Must Know
Desirable to know
|
15 hrs |
|
Module 4 |
Special Food Processing Technologies and Novel Food Ingredients Membrane technology
|
Must Know
Desirable to know
Nice to know
|
25hrs |
PRACTICAL
1. Sensory analysis: Different types of sensory tests for basic tastes and sensory attributes of products.
2. Project on different sensory techniques and responses utilizing prepared food products, analysis and presentation of sensory data.
3. Stepwise development of a new food product, standardization, acceptability studies and submission of project report.
4. Survey on types of convenience foods / consumer behavior / analysis of food labeling.
REFERENCE BOOKS:
- Sensory Evaluation of Food by Hildegarde Heymann , Harry T. Lawless
- Sensory Evaluation Techniques by Gail Vance Civille , B. Thomas Carr
- Food Science by B. Srilakshmi